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Veggie Wednesday: Roasted Vegetables and Quinoa

Roasted Vegetables and Quinoa

I love the versatility of this dish. It's packed with heart-healthy everything and tastes wonderful hot or cold. Add different vegetables to your liking and change up the cheese if you so wish.

Roasted Vegetables and Quinoa
Serves 4-6

Ingredients:

1 cup diced zucchini
1 cup quartered artichoke hearts - not marinated
1/2 cup pitted Kalamata olives
2 plum tomatoes - diced
1/2 cup roasted red pepper - diced
1/2 cup yellow onion - diced
2 Tablespoons olive oil
1 large clove garlic- minced
1 cup uncooked quinoa
1/2 cup crumbled feta cheese
2 Tablespoons good olive oil vinaigrette
Salt and pepper to your liking

Directions:

1. Toss vegetables with olive oil and garlic and lay on an un-greased baking sheet. Bake at 425 degrees F for 15 minutes, or until vegetables begin to brown on the bottom. Set aside.
2. Cook quinoa according to package directions. This is usually 1 cup of quinoa, rinsed very well, and 2 cups of water with salt brought to a boil, reduced to simmer, and cooked for 10-12 minutes.
3. Combine veggies, quinoa, and dressing and fold together until well blended. Top with feta cheese. Eat hot, room temperature, or cold.



This post first appeared on Cooking With Anne, please read the originial post: here

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Veggie Wednesday: Roasted Vegetables and Quinoa

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